Dough and process op making the same



Reissued Nov. 30, 1926.

' UNITED STATES A Re.1t%,488

PATENT. OFFICE.

LEOTA N. EARL, OF FORT WORTH, TEXAS, ASSIGNOR TO J. R. BROWN .AND D. S.

DONOVAN, OF DALLAS, TEXAS.

' DOUGH AND PROCESS OF MAKING- THE SAME. I

No Drawing. Original No. 1,563,694, dated December 1, 1925, Serial No.715,311, filed May 23, 1924.

Application for reissue filed October 26, 1926.

. ject is to provide dough as an article of commerce: which can betransported inintrastate and interstate shipments and to provide asuperior article of food which can be kept for several days in stockready for sale. Other objects and advantages will be fully explained inthe following description and the invention will be more particularlypointed out in the claims.

The mixing of the ingredients and the manner of mixing the ingredientsrequire several steps hereinafter set forth.

The composition includes ingredients substantially in the followingproportions. Use six pounds of wheat flour. Boil one gallon of sweetmilk or water. Scald the flour with one-half of the milk. To theremaining milk, add four pounds of lard, two pounds of sugar, and sixounces of salt. Mix thoroughly. Let it cool, and add to the scaldedflour two pounds of mashed potatoes. Mix again.

Next add four cakes of good yeast. Beat well and then place in a warmroom for two hours. Obviously this will induce partial fermentation bythe yeast and cause the batch to swell or expand.

Next add four tablespoonfuls of baking powder and two tablespoonfuls ofsoda and mix with the batter so prepared.

Next add enough flour to make dough of the consistency of ordinarybiscuit dough. Knead well, and place in a warm room for one hour. Nextplace the dough in an icebox or refrigerator for twelve hours forthorough cooling. This cooling or chilling checks further fermentationand maintains the baking powder inert until the dough is about to bebaked.

The dough is now ready for use in any way required. For delivery, cutand wrap in oiled paper and place it in boxes ready for market. Thisdough will keep for several days in a temperature that is adapted forkeeping fresh meats. The addition of the proper proportions of bakingpowder and soda will act as a preservative and the dough will keep sweetfor several days so Serial No. 144,359.

that the dough can be marketed in the un baked condition.

hat is claimed as new is:

1. As an article of manufacture, prepared yeast-fermented dough,composed of ingredients capable of producing an edible product whenbaked, and including baking powder, the baking powder being present inan inert condition.

2. As an article of manufacture, prepared yeast-fermented baking doughcomposed of ingredients capable of producing an edible product whenbaked, and including an acid neutralizing agent and a baking powder, thedough being in a chilled condition whereby further fermentation ischecked and the baking powder remains inert.

3. As an article of manufacture, a yeastfermented baking dough composedof ingredients capable of producing an edible product when baked,partially raised by the action of the ferments, and including bakingpowder, the dough being in a chilled condition whereby furtherfermentation is checked and the baking powder remains inert.

4. As an article of manufacture, a yeastfermented dough composed ofingredients capable of producing an edible product when baked, partiallyraised by the action of ferments and containing baking powder and anacid neutralizing agent to prevent souring, the dough being in a chilledcon.- dition whereby further fermentation is checked and the bakingpowder remains inert.

5. The process of making yeast-fermented baking dough, which consists inincluding with the ingredients of the dough, a yeast ferment, inducingfermentation to expand the dough, adding baking powder, and chilling thedough whereby further fermentation is checked and the baking powderremains inert.

6. The process of making yeast-fermented baking dough, which consists inincluding with the ingredients of the 'dough a yeast-ferment, inducingfermentation toexpand the dough, adding baking powder and an acidneutralizing agent, chilling the dough, whereby further fermentation ischecked and the baking powder remains inert.

7. The process of making baking dough which consists in mixing with theingredients of the dough, including flour, milk, lard, sugar, salt andpotatoes, a yeast-ferment, inducing partial fermentation by heating themixture, adding baking powder and an acid neutralizing agent, chillingthe dough, whereby further fermentation is checked, and the bakingpowder remains the batter thus prepared with four tablespoonfiuls ofbaking powder, two tablespoonfnls of next adding enough flour to makedough of the required consistency and kneading well and placing in awarm room for one hour-{and then placing in an ice box or refrigeratorfor twelve hours.

9.. An article of manufacture comprising dough made of ingredients andin approxi mately the following proportions, pounds of flour, one gallonboiled milk, four pounds of lard, two pounds of sugar, six ounces ofsalt, two pounds of mashed potatoes, four ounces of yeast, f ourtablespoonlfuls of baking powder, two tablespoont-uls of soda, andenough flour to vins/Ire dough of the required consistency.

Signed at Texon in the county of Reagan and State of Tex-as this 21stday of October A, D. 1-926.

LEOTA N. EARL.

